Bean curd and coconut soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole stalks lemongrass OR- Lemongrass powder | |
| 2 | teaspoons | Laos powder (or ginger root) |
| 1 | Coconut (milk only); OR... Coconut milk increased to 1-1/2 quarts with water | |
| 1 | pounds | Firm tofu; diced |
| ½ | cup | White miso |
| 1 | Chili; seeded sliced into thin rounds | |
| 1 | Lime; juiced | |
| 2 | tablespoons | Fresh basil and/or mint (finely chopped) |
| 1 | tablespoon | Nam pla (OPTIONAL) |
| Fresh coriander (as garnish) | ||
Directions
Chop lemongrass, and bruise it with the flat of a cleaver.
Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently. Simmer for 10 minutes.
Strain off lemongrass.
Add tofu, stirring into stock.
Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.
Add tofu, stirring into stock.
Remove 2 cups of stock. Dissolve miso in it, and return to pot.
Simmer for 5 minutes.
Add remaining ingredients, and serve garnished with coriander. This is delicious with a bowl of Thai jasmine rice.
Source: The Tofu Book - by John Paino & Lisa Messinger Typed for you by Karen Mintzias
Submitted By LAWRENCE KELLIE On 01-09-95
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